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Razzmatazz Charlotte Cake
1 1/2 (3 ounce) packages soft ladyfingers
1 tablespoon apple jelly, melted
1 tablespoon coarse sugar
1/4 cup seedless raspberry jam
2 (.25 ounce) packages unflavored gelatine
1 1/2 cups milk
1/2 cup granulated sugar
6 egg yolks
2 (4 ounce) bars bittersweet chocolate, melted
1/2 cup raspberry liqueur
1 (8 ounce) container frozen whipped topping, thawed
Brush one side of 18 ladyfingers with jelly, then sprinkle with coarse sugar. Arrange around edge of 8-inch pan. Line bottom with ladyfingers. Brush with jam.
Sprinkle gelatine over 1/4 cup cold water; set aside.
In saucepan, boil milk and sugar.
Whisk 1 cup hot milk into egg yolks. Add egg yolk mixture and gelatine to milk. Reduce heat, and cook for 5 minutes.
Remove from heat.
Add chocolate and liqueur. Place in bowl of ice water, then stir until thick.
Fold in whipped topping. Carefully pour into pan.
Chill for 6 hours.
Top with a ring of raspberries and a few mint leaves.
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